Put the nectarines in a saucepan and add enough water to cover. Poach over a low heat for 5–10 minutes, or until tender. Drain and divide between 6 individual ramekins. Stir in a little orange liqueur.
Beat together the soured cream, nutmeg, vanilla extract and the 4 tablespoons orange liqueur in a bowl until well combined. Spoon over the nectarine slices, then scatter the sugar over the top in a thick layer.
Cook under a preheated high grill until the sugar caramelizes. Serve with brandy snaps, langues du chat or amaretti.